Tarte Tatin

Peel, core, and quarter the apples.

In a heavy oven-safe skillet (preferably cast iron, ~23cm/9-inch), melt the butter over medium heat.

Sprinkle the sugar evenly over the melted butter. Cook until it forms a golden caramel, stirring occasionally.

Arrange the apple quarters, rounded side down, in the caramel. Cook for 10–15 minutes, turning occasionally until apples are tender and caramelized.

Remove from heat and let cool slightly.

Preheat the oven to 190°C (375°F).

Roll out the puff pastry slightly to fit over the skillet.

Carefully place the pastry over the apples, tucking the edges down into the skillet.

Bake for 25–30 minutes, or until the pastry is golden brown and crisp.

Let the tart cool for 5 minutes, then carefully invert it onto a serving plate (be cautious of hot caramel).

Enjoy warm with whipped cream, vanilla ice cream, or crème fraîche.

Serve with a scoop of vanilla ice cream for contrast.

Try using pears, peaches, or plums instead of apples.

Add a pinch of sea salt for a salted caramel variation.

Ingredients